I love dipping steak, chicken, shrimp, and more in this thick teriyaki sauce.

I love teriyaki sauce but the store bought is usually runny or I don’t like the flavor.

This sauce is thick and actually sticks to the food. It’s especially good when you put it on something like chicken wings. You can put the sauce on and then cook them under the broiler for a few minutes. It makes them extra sticky.

We eat this teryiaki sauce on steak, chicken, salmon, shrimp, rice, vegetables, and more.

I put it lightly on these steak kabobs after marinating them in my teriyaki marinade.

The sauce doesn’t take long to make. You add all of the ingredients into a saucepan except the cornstarch and water. Bring it to a boil. Combine the cornstarch and cold water in a bowl and mix together. Pour it into the sauce. Turn to low heat and stir frequently.

The sauce will thicken as it cooks. If it’s too runny, you can repeat the last step with the cornstarch and water until you get the desired consistency. Just be careful to not add too much cornstarch or it will get thick like jelly.

If it’s too thick, you can add a little water to thin it out.

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Teriyaki Sauce

My favorite sauce for steak, chicken, or seafood is this teriyaki dip. It's thick and full of flavor.

Course Main Course

Keyword dip, steak sauce, teriyaki sauce

Prep Time 10 minutes

Servings 6 people

Ingredients

• 1/2 cup soy sauce
• 2 tsp garlic, minced
• 1 tsp ginger, ground
• 1 tsp onion, minced and dried
• 1 cup brown sugar
• 1/4 cup rice wine vinegar
• 1 1/2 tbsp cornstarch
• 1/2 cup water

Instructions

1. In a small saucepan over medium-high heat, add the soy sauce, garlic, ginger, onion, brown sugar, and rice wine vinegar. Cook until it boils.

2. Mix the cornstarch with cold water and pour into the soy sauce mixture. Continue to cook over medium-high heat until the mixture boils, stirring frequently.

3. Once boiling, turn the heat to low and cook for 5 minutes, stirring frequently.

4. Take the sauce off of the heat and add to a bowl to serve or a lid-tight container to refriegerate.

Recipe Notes

If the mixture is too runny, add a little more cornstarch to cold water and pour into the sauce on the stove.  Let it boil and then turn down the heat while frequently stirring.  Be careful, adding too much cornstarch can make it thicken quicken and you’ll have teriyaki jelly.  

To thin the sauce out, add more water until you get the desired consistency.